Carrot Green Apple And Mint Salad Food

CARROT AND GREEN APPLE SALAD

Steps:

• To make the dressing, combine the thick yogurt with the mayonnaise, cider vinegar, lemon juice, and honey. Whisk well to combine. Salt and pepper should be added to taste; whisk again.
• Grate the carrots and unpeeled apple.
• Combine the grated carrots and apple with the dressing, tossing to mix well. Chill well.
• Top servings with a little of the chopped mint.

APPLE AND MINT PUNCH

Steps:

• Garnish: fresh mint sprigs, optional
• In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.
• To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.
• Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.

GREEN APPLE-MINT GRANITA

Steps:

• Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves, about 4 minutes; transfer to a blender and let cool completely.
• Add the mint to the blender and puree until smooth. Strain through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Finely grate the skin of the apple into the pan (you won't need the rest of the apple), then stir in the lime juice.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
• Avoid aluminum pans-they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.

SPINACH AND GREEN APPLE SALAD

Steps:

• In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
• Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
• Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.

CARROT APPLE SALAD

Steps:

• Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. , In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. , In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.

GREEN APPLE SALAD

Steps:

• To make the dressing, whizz together the garlic, chilli and sugar in a food processor to make a rough paste. Add the fish sauce and lime juice, then season to taste.
• Fry the shallots in the oil for around 5 mins or until they are crisp and golden brown. Then remove with a slotted spoon and drain on kitchen paper. Toss the apple in the lime juice, then mix with the tomatoes and dressing. Spoon onto plates and top with the peanuts, crisp shallots and coriander.

APPLE AND CARROT SALAD

Steps:

• Put the apple and carrot in a bowl.
• Mix together the lemon juice, cinnamon, and mint in a cup add a bit of Splenda if desired.
• Drizzle over the apple and carrot mixture.
• Toss to mix.